Our sencha is made from tea leaves grown primarily in our own tea gardens in Kakegawa, Shizuoka Prefecture. Kakegawa is a growing region where the processing method known as fukamushi(deep steaming), has long been established. Steaming the freshly picked leaves longer than standard sencha softens and breaks open the leaf tissue, giving the brewed tea a deep green color and a mellow flavor with no sharp edges. Astringency is gentle, and the umami and sweetness come through clearly.
Every stage — from cultivation and aracha (unrefined tea) production through refining, final firing, and packaging — is carried out entirely within our own group, so we can tailor origin, cultivar, and degree of finishing to your purpose. We supply loose-leaf for the teapot, tea bags, and large-format bulk for commercial use, according to how you intend to use it. On request, we also offer lightly steamed (asamushi) sencha and kabusecha, a briefly shaded tea.

Our matcha is made from tencha: leaves grown at sites across Japan under careful shading for a set period before harvest, then steamed, dried, and milled into a fine powder. Shading the plants from sunlight gives matcha its characteristic deep green color and mellow, umami-rich taste.
We work with both organic and conventionally grown tea and offer several grades, from delicate grades suited to drinking to grades chosen for the strength of their color and aroma as an ingredient in confectionery, baking, and beverages. We share as much detail as we can about origin, cultivar, harvesting method, and the intent behind each blend, so that you can choose the specification that fits your needs.

Hojicha is green tea roasted at high temperature. Roasting turns the leaves from green to reddish brown, producing a toasty, gentle aroma and a clean finish. Its astringency is mild, which makes it easy to serve alongside food, and it can be enjoyed hot or chilled.
We work with a range of base materials — including leaf hojicha, stem hojicha, and leaves from different harvest seasons — and adjust roasting temperature and time in fine increments to build different aromas and depths of color. From a light roast with a bright, delicate fragrance to a deep roast with a bold aroma, we can design the profile around your intended use. We supply loose-leaf, tea bags, and bulk for commercial use, and it is widely used on café drink menus and as an ingredient in confectionery and desserts.

Genmaicha is a blend of green tea and toasted rice. The freshness of the tea and the toasty fragrance of the rice come together in a gentle, approachable cup. It has long been an everyday tea in Japanese homes and casual eateries, and it goes well with both Japanese and Western food.
We shape the flavor by varying the base green tea, the roast level of the rice, and the blend ratio. Options include versions that lead with the character of the green tea, versions built around the nuttiness of the rice, and versions with matcha added to deepen color and umami. We can design to your specification and supply as loose-leaf, tea bags, and bulk for commercial use.

Sencha powder is sencha milled to a fine powder. It can be whisked straight into cold or hot water with no brewing, and because the whole leaf is used as it is, it is an easy form to work with as a food ingredient. It has the fresh, bright aroma characteristic of sencha and a full green tea flavor.
Particle size, color, and flavor intensity are adjusted through the choice of leaf and the milling conditions. It suits a wide range of processing applications — beverage manufacturing, confectionery and baking, noodles and seasonings, and café lattes — and a heat-sterilized version is available where required. Because we manage everything from cultivation through milling within our own group, we can disclose origin information and carry out quality checks lot by lot. Tell us how you plan to use it and we will recommend the right specification.

Hojicha powder is roasted hojicha milled to a fine powder. Its appeal is that the toasty aroma created during roasting goes straight into food and drink, with no brewing step. The reddish-brown color and gentle fragrance work well with dairy and with sweetened bases, making it a natural fit for lattes, ice cream, baked goods, chocolate, and more.
Because the degree of roasting changes both aroma and color considerably, we control roasting conditions closely and finish each batch to the color and aroma we are aiming for. Particle size can also be adjusted to suit the application. We handle orders from large commercial volumes down to small quantities for trial work.

Genmaicha powder is genmaicha — a blend of green tea and toasted rice — milled to a fine powder. The combined aroma of toasted rice and fresh green tea can be used just as it is, with none of the work of brewing. Its gentle, sweet toasted-grain aroma sits naturally with dairy, making it an easy ingredient for lattes, desserts, and baked goods.
By combining the tea-to-rice ratio, the roast level of the rice, and the milling particle size, we can design aroma strength and color tone around your application. It is a pairing that has been enjoyed in Japan for generations, and putting it into powder form opens it up to new uses in beverages, confectionery, and beyond. We manage everything from ingredient sourcing through processing within our own group, and we carry out lot-by-lot quality checks and disclose origin information.